One of my favorite dishes as we approach fall is this butternut squash orzo with chicken. Recipe: Chicken: 4 chicken thighs, skin on 1/2 lemon, juiced 1 tsp salt 1 tsp black pepper 1 tbsp dried parsley 1 tbsp oregano 1 tbsp garlic powder 1 tbsp dried thyme 3 tbsp olive oil Vegetables and orzo: 2 cups butternut squash, diced 1 medium leek, diced 2 medium carrots, diced 1 red onion, diced 1 tsp salt, plus more to taste 1/4 tsp pepper, plus more to taste 6 garlic cloves, minced 1 (16oz) package of orzo 4 cups chicken stock - Preheat oven to 350°F. - In a bowl, add 3 tablespoons olive oil, lemon juice, and all chicken seasonings. Mix. Coat chicken thighs. Set aside to marinate for 20 minutes. - Add chicken, skin side down, to a cool sauté pan and turn heat to medium-high. Sear for about 8 minutes until skin is crispy and golden. Flip and cook for an additional 6 minutes. Remove chicken and place on a pan with a baking rack. Continue to cook in the preheated oven until internal temperature reaches 165°F, about 12-15 minutes. -Using the same sauté pan, turn heat to medium and add butternut squash and carrots. Cook, mixing occasionally until slightly softened, about 5 minutes. Then add leek and red onion. Mix and season with salt and pepper. Cook for 4 minutes. Add garlic and cook for an additional 3 minutes, until fragrant. Then add orzo and toast for 2 minutes while mixing. Add chicken stock. Mix and bring to a light boil. Drop to a simmer and mix occasionally for about 15 minutes. Add more salt and pepper to taste. Top with chicken and chives and enjoy!
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